Crumbly Cornbread
by: Matt Farr @farrbecue
We’ve been on the quest for the perfect cornbread for some time, now. This recipe serves up cornbread perfect for eating with pintos - or any other occasion that calls for crumbly (not sweet) cornbread.
Ingredients:
2 c self rising corn meal
1 c all purpose Flour
1.5 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
10 tablespoons unsalted butter, more for pan
2 cups buttermilk
4 eggs
The Process:
Preheat the oven to 425 degrees F and position a rack in the middle. Liberally grease a well-seasoned 12” cast iron skillet.
Melt the butter in the microwave, then set it aside to cool.
Dry Team: In a bowl, whisk together the flour, cornmeal, baking powder, baking soda and salt.
Wet Team: In a second bowl, throughly whisk the eggs, buttermilk, and melted butter together.
Combine the Dry Team and the Wet Team and mix until combined. Don’t over mix. Bake until the edges are golden brown and you can probe the middle with a toothpick that comes out clean: 19-25 minutes.
